Italian Drunken Noodles: A One-Pot Comfort Classic with Bold Flavor
Craving a rustic, cozy meal that comes together in one skillet? This Italian spin on drunken noodles delivers big-time comfort, featuring hearty Italian sausage, vibrant bell peppers, and a garlicky tomato-wine sauce that clings perfectly to tender egg noodles. It’s fast, flavorful, and perfect for a busy weeknight dinner.
📝 What You’ll Need
| Ingredient | Amount |
|---|---|
| Egg noodles, cooked | 12 oz |
| Ground Italian sausage | 1 lb |
| Bell peppers, chopped | 2 |
| Garlic, minced | 3 teaspoons |
| Italian seasoning | 1 teaspoon |
| White cooking wine | ½ cup |
| Canned diced tomatoes | 1 (28 oz) can |
| Dried basil | 1 tablespoon |
| Salt & pepper | To taste |
| Parmesan cheese, grated | For topping |
| Fresh parsley, chopped | For garnish |
🍳 How to Make It
1. Brown the Sausage & Peppers:
In a deep skillet or large saucepan over medium-high heat, sauté the Italian sausage with the chopped bell peppers. Cook until the sausage is browned and crumbled and the peppers start to soften.
2. Add Garlic & Herbs:
Reduce heat to medium. Stir in the minced garlic and Italian seasoning. Cook for another 30 seconds, just until the garlic becomes fragrant.
3. Splash in the Wine:
Pour in the white cooking wine and scrape the bottom of the pan to loosen any flavorful bits. Let it simmer until the wine reduces by about half.
4. Stir in Tomatoes & Seasonings:
Add the undrained diced tomatoes and sprinkle in the dried basil. Season with salt and pepper. Mix well and allow the sauce to come together for a couple of minutes.
5. Toss in the Noodles:
Add your cooked egg noodles to the pan. Stir everything together until the noodles are warmed and coated with the sauce.
6. Serve & Garnish:
Spoon the noodles into bowls and top with a generous sprinkle of Parmesan and chopped parsley. Serve hot and enjoy!